Add the coffee to a durable, heat-resistant container.

Slowly add the lye to the liquid and stir until dissolved. Note that the chemical reaction will cause it to heat up rapidly. Set aside to cool to 120-130°F

Melt the coconut oil and palm oil in a small saucepan over medium-low heat.

Once melted, set aside to cool slightly, then transfer to a mixing bowl.

Add the lye/coffee mixture a little at a time and mix with an immersion blender.

Continue adding the lye mixture to the oils and mixing until it reaches a medium trace. (Trace can be checked by drizzling a little soap over top of the mixture to see if it pools up on the top.

Once at the correct trace, stir in vanilla and cinnamon.

Now, separate the soap into two bowls and add the coffee grounds into one and mica powder into the other. Stir well.

Fill the molds halfway with the mica powder mixture and the rest of the way with the coffee ground mixture.

Spritz with alcohol, then let the bars cure for 48 hours before removing from the molds.

Lay the bars on their side in a dry area for 5-6 weeks before using.